Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Letter from Brittany. August 2004
Dear Sally, I left you without news for a long time! Sorry, we have been very busy with the house, but now we are in and I have more time to think about what I am going to cook from the garden.
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Rabbit, mushrooms, strawberries
Lapin aux coulemelles Cut your rabbit in pieces, fry it in some olive oil with spring onions, add salt, pepper and 2 soup spoons full of cumin seeds. When the rabbit is golden brown it is cooked.
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July: Harvest begins
The June sun baked down on us in an unseasonable heatwave. The grass turned brown and the sprinkler whirred endlessly as I struggled to keep vegetables and flowers alive. Frequent seed sowings in the polytunnel failed as seedlings fried as they germinated! And then the weather changed. Storms raged for days on end. Rain and…
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pickling vegetables
It never ceases to surprise me how simple it is to pickle vegetables. The real trick as with all food is to use really fresh produce; young fresh vegetables, good quality white wine or cider vinegar. Buy freshly prepared >strong>spices, not ones that have been sitting on the shelf since last year!. A really good…
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New Fish Quay, Brixham
Beamers at dawn It is 3.50 a.m. and the first birds are just beginning to sing. I climb out of bed, rub my eyes, quieten the startled dog and jump into the clothes I have been instructed to wear: jeans, tea shirt, sweater, white coat, baseball hat and Wellington boots. A quick cup of coffee…
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Cooking fish; Sea Bass, Bourride and more
Evelyne has just been to stay!! I ordered Sea Bass from Mark. It was wonderful! I oiled some tin foil, placed the fish, covered in fennel fronds, on it, drizzled over Pernod and, wrapping the fish up tight in the foil, I baked it for 20 minutes in a hot oven. I served it with…
